hot and sour chinese eggplant

ingredients

• servings: 4
• 2 long chinese eggplants, cubed
• 1 1/2 tablespoons soy sauce
• 1 tablespoon red vinegar
• 1 tablespoon white sugar
• 1 green chile pepper, chopped
• 1 teaspoon cornstarch
• 1/2 teaspoon chili oil, or to taste
• 2 teaspoons salt
• 2 tablespoons vegetable oil

recipe

preparation time: 30 mins cook time: 5 mins ready time: 35 mins


• place the eggplant cubes into a large bowl, and sprinkle with salt. fill with enough water to cover, and let stand for 30 minutes. rinse well, and drain on paper towels.
• in a small bowl, stir together the soy sauce, red vinegar, sugar, chile pepper, cornstarch and chili oil. set the sauce aside.
• heat the vegetable oil in a large skillet or wok over medium-high heat. fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. serve immediately.